GARDEN TOMATO SOUP
Meet the Cook: "Delicious" and "filling" are the words friends I've served this soup to use to describe it. Alone, it makes for a tasty lunch...or you can have it with a sandwich or crackers. Like an even heartier soup? Simply cube some of your leftover cooked chicken or roast and add. I've long enjoyed trying new recipes on my husband. He's a former agriculture minister of Saskatchewan...and my taste tester of 52 years! We have four grown sons and 11 grandchildren. -Frances McFarlane, Winnipeg, Manitoba
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings (1-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the celery, onion, carrot and green pepper in butter until tender. Add 4 cups broth, tomatoes, sugar, curry, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , In small bowl, stir flour and remaining broth until smooth. Gradually stir into tomato mixture; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes.
Nutrition Facts : Calories 144 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 1004mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.
GARDEN-FRESH TOMATO SOUP
Nothing is better on a cool day then hot soup. This recipe is one of my family's favorites.-Charlotte Goldbery, Honey Grove, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large kettle, heat butter and olive oil over medium-high. Add onions and seasonings. Cook, stirring occasionally, until the onion is soft. Add the tomatoes and paste. Stir to blend. Simmer 10 minutes. , Place the flour in a small bowl and stir in 1/4 cup chicken broth. Stir into the tomato mixture. Add the remaining broth. Simmer 30 minutes, stirring frequently. , Allow mixture to cool and run through a sieve, food mill or food processor. Return the pureed mixture to the kettle. Add the sugar and cream. Heat through, stirring occasionally. , To prepare the croutons, rub the garlic over both sides of the bread. Brush with olive oil and place on a baking sheet. Bake at 350° for 10-12 minutes or until toasted. Turn and toast other side 2-3 minutes. Just before serving, top each bowl with one or two croutons.
Nutrition Facts :
CREAM OF FRESH TOMATO SOUP
Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.
Provided by Ina Garten
Time 1h15m
Yield 5 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
- Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
GARDEN FRESH TOMATO SOUP
A quick and easy recipe for real homemade tomato soup like no other you've had before.
Provided by Charlotte
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
- In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
Nutrition Facts : Calories 80 calories, Carbohydrate 9.4 g, Cholesterol 11.8 mg, Fat 4.3 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 742.9 mg, Sugar 5.2 g
GARDEN-FRESH TOMATO SOUP
A delicious soup to use up the abundance of garden-fresh tomatoes we have each year. Fresh and flavorful, and many opportunities to adjust this soup to your liking!
Provided by paulajo917
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 18
Steps:
- Combine tomatoes, onion, carrots, and garlic in a large pot. Drizzle olive oil over tomato mixture; cook and stir over medium heat. Cover pot and simmer, stirring occasionally, until vegetables are tender, about 25 minutes.
- Mix chicken broth, salt, sugar, dill, black pepper, celery salt, and cloves into tomato mixture. Cover pot and simmer, stirring occasionally, until soup flavors have blended, about 20 minutes.
- Whisk milk and cornstarch together in a bowl until dissolved.
- Heat butter in a saucepan over medium-low heat. Whisk cornstarch mixture into melted butter until smooth and thickened, 3 to 5 minutes.
- Slowly pour cornstarch mixture into tomato soup, stirring until incorporated.
- Pour half of the soup and basil leaves into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree soup in batches until smooth. Return blended soup to pot and heat on low for 3 to 5 minutes. Spoon soup into serving bowls and top with Parmesan cheese and shredded basil.
Nutrition Facts : Calories 160.4 calories, Carbohydrate 24.2 g, Cholesterol 9.7 mg, Fat 5 g, Fiber 5.4 g, Protein 7.7 g, SaturatedFat 2.1 g, Sodium 1408.8 mg, Sugar 14.1 g
GARDEN FRESH TOMATO WATER SOUP
The best tomato soup - ever! Tomato water is what you extract when you de-seed tomatoes. Don't throw that water out! It has sooo much flavor and is the base for this soup.
Provided by Barkparkbarb
Categories Onions
Time 55m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Blanch tomatoes after cutting an "x" into the blossom end by dropping them into boiling water for a few seconds, then plunge them into cool water. When cool, remove skins, cut tomatoes in half across the equator, and squeeze out seeds, gel, and water while working over a fine stainer on top of a bowl to catch the liquid. Chop tomatoes roughly, and place into a large pot. Scrape the gel and seeds against the bottom of the strainer with a spoon or your fingers, then discard the seeds. Put all the liquid from the bowl into the pot. In a medium skillet, heat oil over medium heat until rippling in the pan. Add the onion and carrot and saute for 4 minutes or until the onions are transparent. Add the garlic and saute 30 seconds. Add the onion mixture to the tomatoes in the pot, then add the tomato paste, water, chicken base (or you can use chicken bouillon), and the chopped tomatoes, as well as the salt and pepper. Simmer for 15 minutes. Add the basil during the last five minutes. Remove from the heat, stir in the cream, adjust the seasonings as needed to taste. Allow to cool then blend into a smooth puree. Reheat and serve.
Nutrition Facts : Calories 403.2, Fat 27.7, SaturatedFat 13.1, Cholesterol 69.9, Sodium 1160.2, Carbohydrate 34.3, Fiber 7.4, Sugar 19.1, Protein 10
GARDEN FRESH TOMATO SOUP
Use only tomatoes fresh from the garden for this recipe. The storebought tomatoes make it too watery. I love romas, but any variety will work. My mom won't eat canned tomato soup, but LOVES this recipe. I've also made it for my vegetarian sister using vegetable stock instead of chicken.
Provided by kadiprimo
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large stock pot, heat butter and oil over medium high heat. Add onion and seasonings. Cook, stirring occasionally, until the onion is soft. Add tomatoes and tomato paste. Stir to blend. Simmer 10 minutes.
- Place flour in small bowl, and stir in 1/4 cup of the stock. Stir into the tomato mixture. Add the remaining broth. Simmer for at least 30 minutes, stirring frequently.
- Allow mixture to cool. Run through the food processor in batches. Return pureed mixture to the pot. Add the sugar and cream. Heat through, stirring occasionally.
Nutrition Facts : Calories 354.8, Fat 26.8, SaturatedFat 13.8, Cholesterol 60.1, Sodium 801.4, Carbohydrate 23.2, Fiber 3.1, Sugar 10.2, Protein 7.9
GARDEN TOMATO SOUP
This is a vegetarian tomato soup and you can add more basil if you like. I make it a lot at the restaurant I work in, and it is a favorite of customers and staff. If you want a more intense basil flavor, try adding some fresh chopped basil to the soup just before serving. The longer you cook basil the more the flavor mellows.
Provided by ODella Romaine
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- In a blender or food processor, puree whole tomatoes until smooth.
- In a large pot over medium heat, cook zucchini, onions and mushrooms in oil until tender. Pour in pureed tomatoes. Season with salt, bay leaves, thyme, basil and white pepper. Bring to a boil, then reduce heat and simmer 15 minutes. Remove bay leaves before serving.
Nutrition Facts : Calories 71.2 calories, Carbohydrate 10.9 g, Fat 3.1 g, Fiber 2.7 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 752.3 mg, Sugar 5.5 g
ROASTED GARDEN TOMATO BASIL SOUP
Beautiful soup fit for company. Serve with gourmet grilled cheese sandwiches; add bacon and 2 different cheeses to make them extra-special.
Provided by mellie65
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 3h
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil. Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper.
- Bake in preheated oven until very tender and browned, about 2 hours.
- Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. Stir in red pepper flakes, paprika, and curry powder. Season with salt and black pepper and add remaining 3 sprigs chopped thyme. Stir in roasted tomatoes along with any liquid from the baking sheet. Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes.
- Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.
Nutrition Facts : Calories 201.6 calories, Carbohydrate 9 g, Cholesterol 40.8 mg, Fat 18.2 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 7.9 g, Sodium 29.1 mg, Sugar 4.5 g
FRESH TOMATO SOUP
When tomatoes are in season, my family knows they can expect to see this soup on the dinner table. It tastes better than any store-bought soup.-Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, thyme, bay leaf and pepper; bring to a boil. , Reduce heat; cover and simmer for 20-30 minutes or until tomatoes are tender. Discard bay leaf.
Nutrition Facts : Calories 188 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 1022mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein.
HEARTY GARDEN FRESH HOMEMADE TOMATO SOUP OR SAUCE
Use your garden-fresh veggies and herbs in the summer or use your garden veggies and herbs that are frozen for winter use. Except for onions and garlic, which generally lose flavor when frozen raw, I freeze my extra summer crops (note that tomatoes should be allowed to ripen before freezing) and make a large pot of this soup in the winter. I came up with this by simply throwing things in an 8qt pot. I've since made it 4 more times and it really hits the spot on a cold winter day. It's gotten from those who've gotten some of my extras that didn't fit in my freezer (I tend to make as much as I need to use up my extra tomatoes).
Provided by Susan 2
Categories Vegetable
Time 2h40m
Yield 10 bowls, 10 serving(s)
Number Of Ingredients 16
Steps:
- Sauté first 5 ingredients in olive oil until soft in an 8-10 quart pot.
- Make a bundle of the sage, thyme and bay leaves by wrapping them with string in cheesecloth (you can tie the string to a pot handle to make it easier to remove later).
- Add remaining ingredients, bring to a boil, reduce heat and simmer for 2 hours. Let cool.
- Puree through a food mill fitted with a medium blade. The use of a medium blade gives you a soup with plenty of pulp (you can adjust blade size if you like). Reheat and adjust seasonings as needed. Add a splash of heavy cream before serving if you want cream of tomato soup.
- If you don't have a food mill you can also make this a semi-chunky soup, but I'd recommend a smaller dice for onions, carrots, celery and red peppers.
- To make a sauce, return to pot after pureeing and let it continue to simmer over low heat until it reaches the desired consistency.
Nutrition Facts : Calories 161, Fat 4.8, SaturatedFat 0.8, Cholesterol 2.9, Sodium 1601.9, Carbohydrate 25.7, Fiber 6.6, Sugar 14.8, Protein 6.9
GARDEN TOMATO SOUP-CANNING
Posted in response to a request for soups to can. Adapted from The USDA Canning site. The source was told to come from The Best of Friends Cookbook.
Provided by Sharon123
Categories Vegetable
Time 1h20m
Yield 6-7 quarts
Number Of Ingredients 15
Steps:
- Put all of the ingredients in a large kettle. Bring to a boil, turn down to simmer and cook until the celery is soft, about 15 minutes; then add the butter sauce and brown sugar paste.
- Mix the sugar and flour together in a bowl. Add enough of the hot soup to make a paste, then stir this into the hot soup and bring to a boil until soup thickens, about 10-15 minutes.
- If the soup is thicker than you prefer, add a little water. Adding the red pepper flakes makes the soup zingier. If too sweet, add a little more salt.
- Pour soup into quart jars and can in a pressure canner for 25 minutes at 10 pounds pressure.
- Yield: 6-7 quarts, depending on size of tomatoes.
GARDEN FRESH TOMATO BASIL SOUP
Make and share this Garden Fresh Tomato Basil Soup recipe from Food.com.
Provided by hotdishmama
Categories Low Protein
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- 1. In a stockpot combine tomatoes, onion, cloves, and chicken brother. Bring to boil and simmer for 20 minutes. Remove from heat, add basil and wine and process in food processor.
- 2. In the empty stockpot, melt butter and in flour to make a roux. Cook roux slowly until medium brown. Gradually whisk in a bit of tomato mixture, then stir in the rest. Season with sugar and salt to taste.
Nutrition Facts : Calories 287.5, Fat 13.8, SaturatedFat 7.8, Cholesterol 30.5, Sodium 2032.3, Carbohydrate 30.9, Fiber 5.7, Sugar 16.9, Protein 10
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